Place chicken in a large pot and cover with 2 cans of chicken broth and water. Add 1 cup diced celery and salt and pepper. Cook. Skin, bone and cut into chunks. Bring chicken broth back to a boil with green peppers and onions. Cook vermicelli in broth. Drain but save 2 cups of the liquid to put back in a large bowl. Add vermicelli, celery, peppers, onions, grated cheese, mushroom soup and mushrooms to the 2 cups of broth. Stir until cheese is melted into the mixture. Add chicken chunks and pimiento. Bake at 350ºF.  uncovered, for 30 to 45 minutes. Yield: 12 to 16 servings.

JANN SCOTT (MRS. BOB) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.